favorite recipes from a Northwest kitchen

Parsley Pesto Toasts with Radishes

I love to cook. The rhythm of chopping, the aroma dancing up from the pan, the colors and flavors and textures of food transformed by heat and human ingenuity.

I also love to not cook. The ease of a salad fresh from the garden, a handful-of-this-handful-of-that pesto, a plum I pick from the tree and eat outside.

This flavorful recipe is not-cooking cooking. It takes less than 5 minutes (including the pesto) and can be lunch or a snack for one, or you can make a platter of these pretty little toasts to serve at your garden party. Invite me!

You do need a nice hearty bread, thinly sliced and toasted (you could rub it with olive oil first, sure, but I didn’t). The pesto recipe is mostly parsley, so heap it on there. Top with lots of thinly-sliced radishes for crunch and zing, and anoint your toast generously with flaky salt.If you’re in more of a cooking kind of mood today, allow me instead suggest these “green tartine” radish top toasts. Can’t decide? You could always make both together for a top-to-tail radish tasting.

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